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High pH during Trisodium Phosphate Treatment Causes Membrane Damage and Destruction of Salmonella enterica Serovar Enteritidis

Trisodium phosphate (TSP) is now widely used during the processing of poultry and red meats, but the mechanism whereby it inactivates gram-negative bacteria such Salmonella spp. remains unclear. Thus, Salmonella enterica serovar Enteritidis (ATCC 4931) cells were treated with different concentration...

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Bibliographische Detailangaben
Hauptverfasser: Sampathkumar, Balamurugan, Khachatourians, George G., Korber, Darren R.
Format: Artigo
Sprache:Inglês
Veröffentlicht: American Society for Microbiology 2003
Schlagworte:
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC152405/
https://ncbi.nlm.nih.gov/pubmed/12513986
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.69.1.122-129.2003
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